Chesapeake Bay Crab Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 carrot, peeled and chopped
16 ounces Italian plum tomatoes
2 cups chicken broth
1 cup water
1 cup clam juice
1/2 cup dry white wine
1 large potato, 1/2-inch cubes
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Old Bay Seasoning
1 cup frozen peas
12 ounces lump crabmeat
2 tablespoons fresh parsley, chopped
1/2 teaspoon Tabasco sauce

Preparation

Heat oil in heavy large saucepan over medium heat.
Add onion and carrot and cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
Add tomatoes with their liquid; break up tomatoes.
Add chicken broth, water, clam juice, wine, potato, Worcestershire sauce and Old Bay Seasoning.
Bring to boil; reduce heat, cover and simmer until potatoes are tender, about 12 minutes.
Add peas to soup and simmer 2 minutes.
Add crabmeat, parsley and hot pepper sauce.
Simmer until crabmeat is heated through, about 1 minute.
Season with salt and pepper and serve.